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Halloumi + Cabbage Hash

Halloumi + Cabbage Hash

OK so full credit. This idea for this delicious combo came from David at Green Kitchen Stories.

When he posted his version
on Instagram, I made an instant mental note to create my own more simple recipe.

So glad I did.

My Irishman and I couldn’t get enough of it when we had it for bunch one Sunday.

But it’s equally fab as a quick mid-week dinner.

Or lunch. I could happily eat this all day every day.

Course Breakfast, Dinner, Lunch
Cuisine modern
Keyword 6-ingredients, cabbage, halloumi, simple
Total Time 20 minutes
Servings 2 people


  • 1/4 large cabbage (500g / 1lb)
  • 2 tablespoons soy sauce
  • 1 tablespoon sherry or wine vinegar
  • 250 g (9oz) halloumi
  • 2 eggs
  • small bunch parsley leaves picked


  1. Slice cabbage (the finer you slice it the quicker it will cook). Add to a large saucepan with a drizzle of oil and about 4 tablespoons water. Cover and cook on a medium high heat, stirring once or twice until the cabbage is soft and lightly browned. If it starts to dry out and burn on the bottom before the cabbage is soft, add a few more tablespoons water and reduce the heat.
  2. Season cabbage with soy and vinegar. Taste and add more soy / vinegar if needed.
  3. Dice the halloumi and brown on all sides with a little oil in a small frying pan. Use a medium high heat. When the halloumi is brown, toss it in with the cabbage.
  4. Quickly fry eggs in a little oil on a medium high heat. Or poach them if you prefer.
  5. To serve, toss parsley in with the cabbage and divide between two bowls or plates. Top with fried egg and serve immediately.

Recipe Video